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Beef and black bean salad

Method

Preheat oven to 180ºC (160ºC fan-forced). Line a large baking tray with baking paper.

Rub steaks with half the olive oil, sprinkle with Cajun spices and season with sea salt and pepper.

Preheat a char-grill pan or barbecue over medium-high heat. Cook steaks for 4 to 5 minutes each side for medium-rare, or to your liking. Set steaks aside on a plate loosely covered with foil to rest for 10 minutes. Thinly slice.

Wipe pan clean, lightly spray with olive oil and cook sweet potato for 4 to 5 minutes each side, or until charred and tender. Set aside on a plate.

Meanwhile, lightly spray the wrap bread with olive oil and place on prepared baking tray. Bake for 6 to 8 minutes, turning halfway, or until lightly golden and crisp. Set aside to cool. Break up into pieces.

In a large bowl, combine the sweet potato, black beans, tomatoes, avocado, onion, baby spinach, and coriander. Drizzle with remaining olive oil, season and toss to coat.

Top salad with steak, mountain bread, and coriander sprigs. Serve with lime wedges and natural yoghurt.

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